Decoloración de vinaza por bacterias aisladas de ambientes contaminados.

AHMED PABLO; GUSILS CARLOS

Tucumán

Taller; XIX Reunión Técnica Nacional de la Caña de Azúcar; 2014

Sociedad Argentina de Técnicos de la Caña de Azúcar

pH, high levels of salinity and organic load. Intense dark brown color is due to toxic compounds and chromophores, or high molecular weight polymers such as lignin. Dyes such as candy, products of alkaline degradation of hexoses (APD), and products of enzymatic browning as melanins and maleanoidins can also be associated. Bacteria have been reported according to their ability to remove xenobiotic compounds of colored industrial effluents. Treatments performed by bacteria reveal its huge potential to degrade colored compounds due to its wide environmental adaptability and outstanding biochemical versatility. In this study sampling was conducted in two stillage disposal lagoons. Was carried out the isolation and selection of aerobic bacteria, the production of peroxidase enzymes and its relationship to the processes of bleaching have been determined. Sixty-two colonies were in initially isolated from samples taken which were selected 29 by its ability to tolerate vinasse in a concentration of 75% and only seven of them (four gram positive cocci and three gram-negative bacilli) were able to produce the indicator changes from dark orange to bright yellow, indicating the presence of peroxidaselike activity (MnP and MIP).